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How to Make a Roux

How to Make a Roux

You can make a ROUX with the right blend of fat and flour. Serves as thickeners (mostly for soups and sauces), and also a good flavor enhancer. Good thing, roux is made with simple ingredients. Keep them ready on your pantry to level up your next sauce and soup experience!
Course Main Course
Cuisine American, French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 80kcal
Author Imma


  • 2 tablespoons (30g) butter
  • 2 tablespoons (15g) all-purpose flour


  • Melt the butter in a saucepan on medium-low heat.
  • Add the flour and stir continuously using figure-eight motion to fully incorporate butter and flour.
  • Light Roux – mixing continuously for about 4-5 minutes until light and puffy.
  • Blond Roux – continue to cook and mix for about 10-15 minutes until it changes to blond color.
  • Brown Roux – this will take about 18-25 minutes.
  • Dark Roux – stir and cook for about 30-40 minutes until it turns to dark brown color.
  • Use it to make soup, stew, or sauce. Or let it cool and store in the fridge for later use.


• Always use quality ingredients, especially butter. The butter determines the quality and taste of your roux.
• Generally, the ratio for butter/fat and flour is 1:1.
• Make sure to use a heavy-bottomed pan to prevent the roux from burning.
• Use lard or oil if you’re making savory dishes like gumbo and stew. It is best to stick with butter for sauce and soup.
• Keep stirring in figure-eight motion for even cooking.


Serving: 1serving | Calories: 80kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Calcium: 3mg | Iron: 1mg